Methu Vada

METHU VADA
INGREDIENTS
Urad dal         : 1cup
Onion             : 1
G.chilly          : 1
Curry leaves : few
Pepper corns: 1 tsp
Hing               : 1/4 tsp
Rice flour      : 2 tsps
Ginger           : 1 inch
Salt                 : as required
Oil                   : as required

METHODS
1. Wash and soak the urad dal for 3 hrs and grind into a fine paste.
2. Finely chop the onion, curry leaves, g. Chilly, ginger and along with the vada batter.
3. Add pepper corns, salt, Hing, rice flour along with the batter.
4. Now mix the batter well check for salt add if required.
5. Heat the kada with oil in medium flame.
6. Once the oil is heat, make a flat vada and put a hole in the middle and drop in the oil.
7. Fry the vada in a medium flame. When once the vada turns golden brown take it away.
8. Now the Fluffy, crispy methu vada is ready to serve.

NOTE: Serve along with coconut chutney.

Idly upma

IDLY UPMA
INGREDIENTS
Idly                     : 5 nos.
Ghee                   : as required
Chana dal          : 1tsp
Mustard seeds  : few
Curry leaves     : few
Onion                 : 1 large
Dry Chilly          : 2 nos.
Salt                     : as required

METHODS
1. Mash the idlies with hand and keep ready.
2. Heat the pan with Ghee and temper the following items, Mustard seeds, curry leaves, chana dal, dry Chillies, onion.
3. Add little salt and saute well.. Then add the mashed idlies. Mix well..
4. Garnish with Ghee.. Now the idly upma is ready to serve.

Note: Adding few ginger while tempering gives excess flavour.

Vendaikai pirattal

VENDAIKAI PIRATTAL

INGREDIENTS
Ladies finger                 : 250 gms
Curry leaves                  : few
Oil                                    : as required
Chicken Kabab masala: 2 tsps
Corriander powder      : 1/2 tsp
Salt                                   : as required

METHODS
1. Wash and chop the ladies finger(little finger sized).
2. Heat the pan with oil and add ladies finger, salt and curry leaves.
3. Saute gently, so that the ladies finger should not break and as well it should get dry.
4. Add chicken Kabab masala and Corriander powder and saute smoothly.
5. When once the ladies finger is cooked the masala will set perfectly and the oil separates.
6. Now you can switch off flame and serve.
It will suits perfectly for curd rice and paruppu Sadam. Happy appetite.. Keep supporting Ferdin'skitchen 

French beans poriyal

FRENCH BEANS PORIYAL
INGREDIENTS
French beans             : 250gms
Onion                          : 1
Grated Coconut         : 1/2 cup
G.chilly                        : 3nos.
Cumin seeds              : 1/2 tsp
Turmeric powder     : 1/4 tsp
Mustard seeds           : few
Curry leaves              : few
Salt                              : as required
Oil                                : 3tsps

METHODS
1. Wash and chop the french beans. Along with finely chop the onion and green Chilly.
2. Coursely grind the coconut with cumin seeds and turmeric powder.
3. Heat the pan with oil. Add Mustard seeds, curry leaves, onion, g.chilly one by one and saute for two mins.
4. Then add French beans, salt and saute well.
5. Add the grated mixture and mix well.. Leave for few minutes so that the coconut mixture and beans gets cook well.
6. Switch off flames.. Now the poriyal is ready to serve.

Masal vada

MASAL VADA
INGREDIENTS
Chana dal                    : 200 gms.
G. Chilly                       : 6-7 nos.
Mint                             : 1 hand full
Corriander leaves     : 1 hand full
Curry leaves               : 1 hand full
Garlic                           : 5to6 cloves
Onion                           : 2 medium
Garam masala            : 1 tsp
Salt                               : as required
Oil                                 : as required

METHODS
1. Soak the dal for one and half hours and grind the dal for a round.
2. Add g. Chilly, garam masala, garlic along with dal and coursely paste it.
3. Chop the mint, coriander, Curry leaves  onion and add along with the paste.
4. Add salt and mix well. Then make small vadas.
5. Heat the kada with oil. Once the oil is heated deep fry the vadas.
6. Fry the vada in medium flame.